Ingredients
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4
-
8 - 10
-
3
-
2
-
1
-
3 - 4
-
1
-
1
-
1
-
2
-
3/4
-
-
15 - 20
-
2 - 4
-
Directions
Chicken With Olives, Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from French Country Kitchen by Ann Hughes-Gilbey, This was a hearty meal which I served over pasta I did find that I was able to successfully cut back on the oil to 2 tsp & also cut back a bit on the olives(about 10) Used the optional saffrom & anchovies and both were great additions I rounded the meal out with a simple mixed greens salad and it was just delightful Thank you Derf for sharing the recipe
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Steps
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1
Done
|
Brown the Chicken Pieces Quickly With the Whole Onions in Very Hot Oil in Flameproof Casserole. |
|
2
Done
|
(my Cast Iron Dutch Oven Works Well) Remove the Chicken and Add the Sliced Onions, Green Pepper and Garlic to the Pan, Soften Over Lowered Heat For 5 Minutes. |
|
3
Done
|
Return the Chicken to the Pan, Add the Tomatoes, Herbs, Saffron or Turmeric, Tomato Paste and Wine or Stock. |
|
4
Done
|
Taste, Season and Cover. |
|
5
Done
|
Cook Gently, Stove Top, Until Chicken Is Done, Or. |
|
6
Done
|
Place Dutch Oven in Preheated Oven at 350f For About 55 Minutes Until Chicken Is Done. |
|
7
Done
|
Halfway Through Cooking Turn the Chicken Pieces and Stir the Pan Contents. |
|
8
Done
|
the Chicken Should Be Lightly Sauced, not Stewed. |
|
9
Done
|
If the Sauce Is Very Thin, Cook Uncovered For the Rest of the Cooking Time. |
|
10
Done
|
Add the Olives and Anchovy Fillets, If Using, For About the Last 10 Minutes of Cooking Time. |
|
11
Done
|
Check Seasoning and Serve With Rice and a Tossed Green Salad. |
